In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring.

Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag, cut a small hole in the corner. Pipe greens on top of each carrot.Yield: 20 servings.

Originally published as Frosted Carrot Bars in Country Woman
March/April 1998, p12